I have done a gallon batch of rhubarb wine and followed it to the letter bar one thing I used champagne yeast instead of white wine yeast I am supposed to be bottling today but it appears to have carbonated it's self is this possible it hasn't been pressurized it's just been in the Demi John with an airlock on I have poured a little in to a glass and tried it and it's definately got some fizz to it what should I do if I just leave it should the fizz just disappear ?? Any help would be gratefully received.

One thing to consider is that the wine degasses on its own with some time. If it's so bubbly, it may be a bit early to bottle. Even if your instructions say to bottle within a certain time, that's usually not correct. You bottle it when it's perfectly clear, no longer dropping any lees at all, and not gassy.

You can mechanically degas by stirring, as was mentioned. But if you're rushing the wine to the bottle, better results will happen if you simply wait.

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